Archive for December, 2010

In a previous post I have discussed the benefits of Belgian Candi Sugar and have walked through the simple process of making your own. Using the adjunct in your brews usually involves adding the sugar 5 minutes before flameout. However, when adding the sugar at this stage time is needed before the solid mass fully dissolves and incorporate itself into the wort.

One way to to lessen the amount of time needed to incorporate the candi sugar into the wort and subsequently retain as much of its characteristics as possible is to preprocess the belgian candi sugar into a syrup form. The good news is that once you have in your possession some belgian candi sugar converting it to belgian candi syrup is a very simple task that we will walk through in the following tutorial.